Guides for the jobs quality teams do every week.

Goods-in is the one point where a problem is still the supplier’s and not yet yours. Ten careful minutes here save days later. You don’t need the same checks on everything. Decide once, per material, what “acceptable” means, based on how risky that material is.

An internal audit is you checking your own system before someone else does. Its job is to find things, so a report with no findings is a warning sign, not a success. Spread audits through the year. BRCGS Food Safety Issue 9 expects at least four separate audit dates, with every part of the system covered at least once a year.

A non-conformance is anything that didn’t go the way your system says it should. Recording one is good news: it means the system noticed. Every problem needs a quick fix. Only some need a full investigation. Decide which by risk, not by habit.

A mock recall proves two things: that you can find where a lot came from and where it went, and that your team knows what to do when it matters. Food law expects every food business to know who supplied it and which businesses it supplied: one step back and one step forward.